Search

Craving for a light and enjoyable summer salad? Then this Mediterranean roasted aubergine&pepper salad recipe is just for you!

Ingredients

3 mid size aubergines

2 sweet red peppers (Carmen)

2 garlic cloves minced

Juice of 2 lemons

Extra-virgin olive oil

Salt (optional)

Preparation Method

Pierce the aubergines and peppers with a fork several times and roast in a roasting pan. Peel the skins and divide in four lengthwise. Lay the aubergines and soak with lemon juice. Top with peppers. Mix olive oil with minced garlic, add salt and pour over the aubergines and peppers. Serve cold.

Categories

Fresh from the Kitchen

Gastroveggie hunted for recipes in Mediterranean this summer and found out this tabouleh recipe is a quite popular one. When you need an exotic recipe to spice up the menu without too much effort, here is a real star, tabouleh salad! This Levantine cereal salad made with bulgur wheat brings sunny colors to the buffets […]

It’s Monday. It’s getting hot, busy, hectic and moody. But today, I am craving for calories and oil to balance the grumpy Monday atmosphere, so I’ll go for fried vegetables. Although this sounds a bit contradictory, it is possible to make healthy fried food. Here are the tips: Use healthy frying oil (such as sunflower […]

Gastroveggie believes in the Meatless Monday movement. We signed the pledge to go meatless and encourage our readers to go meatless on Mondays. As Gastroveggie already promotes vegetarian gastronomy, this suits our mission perfectly. You will find additional recipes – Meatless Monday recipes – on the right-side bar of Gastroveggie. Here are a few words […]